Ingredients:
440 g salmon or 440 g tuna
1 cup long grain rice
1 eggs
30 g butter
salt
pepper
45 g butter
1 1/2 tablespoons curry powder
1/2 cup mayonnaise
2 tablespoons parsley ( or more)
60 g cheese, grated
2 tablespoons flour
1 1/2 cups milk
2 teaspoons lemon juice
1 eggs
Directions:
Cook rice in boiling salted water for 12 minutes; drain.
Combine rice with butter, egg, salt and pepper.
Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
Press mixture over base and sides of tin.
Arrange drained, flaked fish over rice base.
Sauce:
Melt butter.
add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
Add milk gradually, stirring until smooth.
Add mayonnaise and return to heat; stir until sauce boils and thickens.
Add lemon juice and parsley.
Reduce heat, simmer 1 minute and then remove from heat.
Add beaten egg, cool slightly.
Pour mixture onto fish.
Sprinkle with grated cheese.
Bake in a moderate oven 25-35 minutes or until golden brown.
Servings: 4-6
Time preparation: 25 min.
Time total: 50 min.